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Friday, 8 January 2016

Root Vegetable Terrine with Chestnuts

If you have any carrots and parsnip left over from the festive week then I have a recipe for you, just don't make a soup with it. I actually made this Root Vegetable Terrine on Christmas Eve for Christmas Day. This was my only contribution to our Vegetarian Christmas Dinner plate as D took charge in the kitchen. Over the years, cooking up Christmas dinner has become his responsibility, I am not sure when or why this happened, but I am quietly pleased as it gives me a deserved break and it always feels like a treat when he cooks for me, just does.

D is not keen on overly keen nut roasts and didn't care either way if it made an appearance on our plate, so as a compromise, I decided to make a Parsnip Terrine recipe that I have made in the past.

I introduced a few different elements to it in an attempt to make it more festive, namely the inclusion of earthy nuggets of chestnuts. Though it was not necessary, slices of terrine made an appearance on our Roast dinner plate. We also had it on Boxing day served at room temperature with some tangy pickle.

Serve as part of a Vegetarian Roast Dinner. Its best to make this Root Vegetable Terrine with Chestnuts the day before, as it slices better.

Its also reheats well. I am sharing this with Extra Veg hosted by Fuss Free Helen and Utterly Srummy; Hedgecombers (and Lavender and Lovage) for Tea Time Treats; and Elizabeths's Kitchen for No Waste Food Challenge; and finally Belleau Kitchen for Simply Eggcellent. Roasted Chestnut, Parsnip and Carrot LoafServes 4 - 6 as part of a Sunday Vegetarian Roast DinnerIngredients400g parsnips and carrots, peeled and grated1 tablespoon oil1 small onion, finely minced2 clove garlics, crushed1 teaspoon freshly minced rosemary180g cooked chestnuts, sliced in half. Optional: keep some back for topping2 eggs beatenSalt and pepper to tasteMethodLine and grease a 1lb/460g loaf tin.Peel and grate the carrots and parsnips,In a wide pan, heat the oil and add the onion and garlic, cook until tender. Stir in the carrots, herbs and season to taste. Cook with the lid on for a few minutes, stirring from time to stop it from sticking to the pan. When the vegetables are soft, turn off the heat and allow to cool.When cool, taste and adjust seasoning if necessary and stir in the chopped chestnuts.Then stir in the eggs until well combined. Transfer the mixture to the loaf tin and smooth the top to even out.Place in the oven, gas mark 4/180oc for 1 hour.Remove from the oven. Allow to cool for 30 minutes before removing from loaf tin and serving part of a Vegetarian Roast Dinner.